Kefta mkaouara: Moroccan meatball and egg tagine

Little cumin-spiced meatballs simmered in a thick tomato sauce, then finished with eggs poached right in the pan. A favourite Moroccan home supper, eaten by scooping it up with crusty bread.

Ingredients

• 500 g Beef mince
• 0.5 Onions, grated
• 10 g Fresh parsley, finely chopped
• 10 g Fresh coriander, finely chopped
• 4 g Ground cumin
• 4 g Paprika
• 1 g Ground cinnamon
• 4 g Salt
• 30 ml Olive oil
• 1 Onions, finely chopped
• 0.3 Garlic, crushed
• 3 g Ground cumin
• 4 g Paprika
• 800 g Chopped tomatoes
• 5 g Caster sugar
• 10 g Harissa paste, optional, for heat
• 4 Eggs
• 5 g Fresh coriander, chopped
• 1 Baguettes, or any crusty bread

Method

1. Mix the meatball ingredients well with your hands and roll into about 24 small balls.
2. Heat the oil in a large lidded frying pan or tagine and soften the onion and garlic.
3. Stir in the cumin and paprika, then the tomatoes, sugar and 100ml water. Simmer until slightly thickened.
4. Drop the meatballs into the sauce in one layer, cover and simmer, turning once, until cooked through.
5. Stir in the harissa if using. Make four hollows in the sauce, crack in the eggs, cover and cook until the whites are set and the yolks still soft.
6. Scatter with coriander and bring the pan to the table with bread for scooping.